MODERN HOUSEHOLD COOKERY BOOK. A ae

REMARKS ON FISH.

Sa Sat
TO DETERMINE FRESHNESS OF FISH.

The eyes should be bright and bulging. The gills should be
red, filled with blood. The flesh should be firm and elastic. The
tail should be firm, not drooping.

Fish must not be ailowed to remain in the water after it is
boiled; if ready too soon, dish it, put the cover on and a cloth
over it.

When frying fish, the pan should be deep to allow the fish to
be perfectly covered.

Lard or dripping can be used. or oil. Be sure that the fat is
boiling before the fish is put in. The fat must cease to hiss, and
whenever the smoke begins to rise, the fat is ready. When done,
lay the fish on kitchen paper or soft cloth, to drain off the fat.
Serve on table napkin or paper doiley and garnish with cut lemon
and parsley.

When frying fillets of fish or small fish, a wire basket will
be found very useful.

When broiling fish, have the gridiron perfectly clean; when
hot, rub over with bit of suet. When grilling, the fish should be
turned often. |

Filleted or Boned Fish.—To fillet a cod, place the hand firmly
on the fish, and cut it down to the backbone with a sharp knife,
keeping the knife close to the bone, and cut off all the flesh on one
side, turn it over and cut off all on the other side also.

To skin, turn the skin side down against the board, and begin-
ning from the tail with a knife, raise all the flesh from the skin.
Put into a small saucepan the head, bones and skin of the fish.
Cover them with cold water and boil for a quarter of an hour;
then strain. Twist up the fillets and put them into a greased bak-
ing pan. Sprinkle pepper and salt over, cover with greased paper,
and bake about 20 minues. For the sauce, put into the pan 4
tablespoonfuls fiour and 2 tablespoonfuls butter; stir over the fire
until a smooth, oily paste; then add gradually a teacupful of fish
stock from the bones, a very little milk, salt and pepper, hard boiled
egg chopped in dice.

Flounders are skinned by cutting across the tail end of the
dark skin, then put forefinger in the opening and gradually loosen;
remove the fillets by cutting down the centre and raising them
from the bone. The white side is treated the same way, but the
skins are removed as directed for cod. oe